Teen chef dresses boneless pork in raspberry sauce for winning dish

Boneless pork loin roast is a hearty staple. A teenage cook, Anne Bliss of McNeal, Ariz., is the creator of this version dressed up with an enterprising flourish.

The appeal of the dish, Roast Pork with Raspberry Sauce, is in its imaginative seasoning and presentation. It is not too high in fat, calls for common ingredients, and the proportions given here will make enough for heaped plates and second helpings, about 10 servings.Bliss won top honors with the recipe in a Teen Taste Recipe Contest sponsored by the National Pork Producers Council and 5 A Day (the latter is a program to encourage the eating of fruit and vegetables, organized by the Produce for Better Health Foundation).

ROAST PORK WITH RASPBERRY SAUCE

1 rolled boneless pork loin roast (about 3 to 4 pounds)

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon ground sage

12-ounce package frozen raspberries, thawed

1 1/2 cups sugar

1/4 cup white vinegar

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 cup cornstarch

1 tablespoon lemon juice

1 tablespoon butter or margarine, melted

3 to 4 drops red food coloring

Preheat oven to 325 degrees.

Sprinkle roast with salt, pepper and sage. Place roast on rack in shallow roasting pan. Bake at 325 degrees for 11/2 to 2 hours or until meat thermometer registers 160 degrees.